Stuffed Mushrooms With A Crumb Crust
Recipe: #18617
April 24, 2015
"From our local state paper as part of their Seven Recipes in Seven Days. Suggest you omit the bacon for a vegetarian option and use oil to sauté the other ingredients. The weight for the mushrooms is approximate as they vary as with the rashers of bacon. OPTIONAL EXTRA - for breakfast serve with a fried or poached egg on top."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (97 g)
- Calories 263.4
- Total Fat - 14.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 13.9 mg
- Sodium - 513 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 2.1 g
- Sugars - 5.1 g
- Protein - 10.3 g
- Calcium - 49.7 mg
- Iron - 2.5 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Remove stalks from the mushrooms, finely dice them and set the mushrooms aside.
Step 2
Place bacon in a cold frypan on a low heat.
Step 3
Place the spring onion on top, followed by the garlic and the chopped mushrooms stalks.
Step 4
When the fat from the bacon starts to run, increase the heat and when it is sizzling, start turning over the ingredients.
Step 5
When they are cooked add two-thirds of the breadcrumbs, the tomatoes, olives and most of the parsley and mix together and season well with salt and pepper.
Step 6
Pile the mixture into the mushroom shells and top with the rest of the crumbs.
Step 7
Drizzle over the oil and bake in a 225C oven for 12 to 15 minutes or until all is juicy and bubbling.
Step 8
Garnish with remaining parsley.
Tips
No special items needed.
1 Reviews
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